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Raspberry Tossed Salad
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9 cups torn mixed salad greens
3 cups fresh or frozen unsweetened raspberries
2 tablespoons olive oil
2 tablespoons cider vinegar
4 teaspoons sugar
1/8 teaspoon salt
Dash pepper
In a large salad bowl, gently combine the salad greens and 2-3/4 cups
raspberries. Mash the remaining berries; strain, reserving juice and
discarding seeds. In a small bowl, whisk the raspberry juice, oil,
vinegar, sugar, salt and pepper. Drizzle over salad; gently toss to
coat.
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Printed from tasteofhome.com Aug 29, 2008Copyright Reiman Media Group, Inc © 2008 |